Three Winners From Rodney Strong

rodny strong chalk PRT_0757092_Big_20101105_094233 2009 Chalk Hill Chardonnay

Why don’t more California vineyards get it? This terrific chardonnay gets it and more. We love the light, drinkable style and lack of discernable oak.

Rod Strong recognized the Alexander Valley as an ideal place to grow cabernet sauvignon as far back as 1971, when he planted our first cabernet vineyard on a hill known as Alexander’s Crown. Today they proudly farm over 200 acres of estate cabernet on the benches and hillsides above the valley floor, where cabernet displays the finest expression of the Alexander Valley terroir.

For the second year in a row, the 2008 vintage started off with a very dry spring, which typically produces smaller clusters, smaller berries, and less canopy overall. Frost visited many vineyards over several nights in April, further reducing potential yield. Then a hot spell engulfed the region in the middle of May, while grape clusters were flowering, again threatening to lower yields. The main growing season, however, was without incident, with warm to hot days and cool nights the rule. Hand-picked, this cabernet sauvignon was harvested between September 15 and October 24th.

The Alexander Valley signature style is evident in this delicious cabernet: bold fruit aromas and flavors centered on red plum and boysenberry, and a rich and mouth filling texture with soft tannins, all of which are framed in the finest oak barrels for 18.5 months. Enjoy over the next 3 – 6 years. $20, SRP

Enjoy it with shellfish, nuts, vegetarian meals and chicken.

Disclosure

Copyright 2011 By Punch In International. All Rights Reserved

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2008 V I N TAG E
E S T A T E  V I N E Y A R D S  W I N E S
www. rod n e y s t rong . com
2 0 0 8 CA B E R N E T S AU V I G NON
A L E X A N D E R Valley Estate , A L E X A N D E R Valley

H I S T O R Y
Rod Strong recognized the Alexander Valley as an ideal place to grow cabernet
sauvignon as far back as 1971, when he planted our first cabernet vineyard on a
hill known as Alexander’s Crown. Today we proudly farm over 200 acres of estate
cabernet on the benches and hillsides above the valley floor, where cabernet
displays the finest expression of the Alexander Valley terroir.

I N T H E V I N E Y A R D S
For the second year in a row, the 2008 vintage started off with a very dry spring,
which typically produces smaller clusters, smaller berries, and less canopy
overall. Frost visited many vineyards over several nights in April, further reducing
potential yield. Then a hot spell engulfed the region in the middle of May,
while grape clusters were flowering, again threatening to lower yields. The main
growing season, however, was without incident, with warm to hot days and cool
nights the rule. Hand-picked, this cabernet sauvignon was harvested between
September 15 and October 24th.

T A S T I N G  N O T E S
The Alexander Valley signature style is
evident in this delicious cabernet: bold
fruit aromas and flavors centered on red
plum and boysenberry, and a rich and
mouthfilling texture with soft tannins, all
of which we’ve framed in the finest oak
barrels for 18.5 months. Enjoy over the
next 3 – 6 years.

Lovely with assertive cheese, steak, lamb chops.

Winemaker  Rick Sayre
Alcohol 14.5%
TA 0.59gm/100ml
pH 3.72
Appellation Alexander Valley
Cellar & Fermentation 18.5 months in French and American oak barrels

$25, SRP

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2008 Reserve Chardonnay, Russian River Valley

This Reserve chardonnay is created in the small lot winemaking facility, a "winery within the winery." Under the direction of consulting winemaker David Ramey, it employs cutting edge techniques such as whole cluster pressing, "double dry" barrel fermentation, and unfiltered bottling. With small tanks and equipment sized for the most discriminating vineyard selection process, our facility is truly state of the art, and represents the Klein family commitment towards producing the finest wines possible.
For the second year in a row, the 2008 vintage started off with a very dry spring, which typically produces smaller clusters, smaller berries, and less canopy overall. Frost visited many vineyards over several nights in April, further reducing potential yield. Then a hot spell engulfed the region in the middle of May, while grape clusters were flowering, again threatening to lower yields. The main growing season, however, was without incident, with warm to hot days and cool nights the rule. Hand-picked at night, this chardonnay was harvested between September 1 and September 25th.
Frequent stirring of the lees during barrel aging added a creamy texture to an already full-bodied wine, making for a rich, plush mouth feel, balanced with vibrant acidity. Powerful aromas of spiced apple, pear, and pie crust join minerally lemon-cream and toasty oak on the palate, adding up to a compelling and thoroughly satisfying experience for true chardonnay lovers.

Perfect with seafood, Japanese cuisine, goat cheese.

$35, SRP

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